Cheesy Egg Crepes w/ Pancetta, Sausage, Gruyere, Diced Tomato & Chives - (Free Recipe below)

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A Cozy Autumn Breakfast: Cheesy Egg “Crepes”, One Form Among Many

Cheesy Egg “Crepes” filled with Crispy Pancetta, Sausage, Gruyere Cheese, Diced Tomato and Chives

(Makes 2 Egg “Crepes”, serving 2 people)


2 links spicy or sweet Italian sausage, casing removed
4 ounces finely diced pancetta
4 eggs
2 tablespoons half & half
• Salt
• Freshly cracked black pepper
¼ teaspoon Italian seasoning
• Pinch of cayenne pepper
3 tablespoons finely chopped chives, divided use
½ cup plus 2 tablespoons of shredded gruyere cheese, divided use
• Butter, for pan
2 small, ripe tomatoes (campari or Roma), finely diced


-Place a medium-sized non-stick pan over medium-high heat, and once hot, crumble in the spicy or sweet Italian sausage; cook the sausage for a few moments until it’s nicely brown and slightly crisped; remove with a slotted spoon and set aside.

-Into the same pan, add in the diced pancetta, and crisp that for a few moments until browned; remove from pan with slotted spoon, and allow it to drain on paper towel; wipe out the pan.

-In a bowl, whisk together the eggs, the half & half, a couple of pinches of salt and freshly cracked black pepper, the Italian seasoning and pinch of cayenne pepper, plus 1 tablespoon of the chopped chives and 2 tablespoons of the gruyere cheese.

-Place the non-stick pan over medium-high heat, and rub some butter on the bottom of the pan; once hot, add in half of the egg mixture, and allow it to cover the entire pan to create a thin, crepe-like “spread”; cook for about 1 minute, or until the top is set, then very carefully and gently take one of the edges and flip the “crepe” over and cook for just another 10 seconds or so; remove the “crepe” from pan and place it onto a plate; repeat process with the remaining egg, and place that “crepe” onto another plate.

-Immediately, while still hot, fill two quarters of each “crepe” with half of the crumbled sausage and pancetta, ¼ cup of cheese, and half of the diced tomato and chives; then, gently fold the empty half of the “crepe” over the two filled quarters, and then carefully fold over again; serve the egg “crepes” while hot.